Process for the production of refined whole-wheat flour with low coloration

ABSTRACT

A description is given of a whitish whole flour and a process for producing said flour, whereby said process involves: (a) supplying a quantity of conditioned wheat grain; (b) fractionating the wheat grain to obtain endosperm, bran, and germ; (c) separating and distributing the endosperm, bran, and germ to allow them to be treated; (d) milling the endosperm that is obtained in step (c) in order to homogenize the particle size to approximately 150-180 microns; (e) treating the germ in order to reduce the reactivity of the lipids contained therein; (f) treating the bran obtained in step (c) by: (f-i) separating the stream of bran coming from step (c) in order to produce a fine bran and a coarse bran, and (f-ii) milling the coarse bran from step (f-i) in order to obtain a pulverized bran with a particle diameter of approximately 180 microns; (g) mixing the endosperm from step (d), the germ from step (e), the fine bran from step (f-i), and the pulverized bran from step (f-ii) in a measurable and controlled manner in order to obtain a whitish whole-wheat flour that consists of approximately 80.0% endosperm, approximately 17.5% bran, and approximately 2.5% germ.

SCOPE OF THE INVENTION

This invention pertains to an improved whole-wheat flour and moreparticularly to a white whole-wheat flour and a process for producingit. According to the process of the invention, the entire wheat grain isused, thereby producing a whole-grain wheat flour.

BACKGROUND TO THE INVENTION

Wheat is made up of three main anatomical components in a relativeratio; these components are endosperm (approximately 80.0%), bran(17.5%), and germ (2.5%).

In conventional wheat processing, the endosperm is the part that isseparated in a conventional mill and is milled to very small sizes(approximately 95.0% to a size of less than 150 microns), i.e., it isthe main component of the refined wheat flour. The bran is the part thatcovers the wheat grain and is the part of the wheat in which the fiber,vitamins, and minerals are concentrated. However, bran is generallyconsidered a by-product from the production of refined wheat, andtherefore this product is present in bulk and is very difficult to mill.Finally, the germ is the heart of the grain, and in it are concentratedthe lipids of the grain, as well as goodly amounts of vitamins andminerals.

When wheat grains are milled, the endosperm is the main component ofwhite wheat flour and is used to make bread since the bran is removedand is later used as animal feed. The germ is also removed because ithas a high content of fat, which breaks down and therefore affects thebread's shelf life.

Although the endosperm in wheat makes up between 80% and 83% of thegrain, milling provides yields of between 72% and 75% of white wheatflour, which is also referred to as refined flour. Thus, from 100kilograms of wheat only 72-75 kilograms of white flour is obtained. Thisflour generally contains 1-4% dietary fiber, derived from smallquantities of bran. The by-products of milling mainly include bran andgerm, with a certain amount of endosperm.

Whole flours are obtained from milling the endosperm with the bran andthe germ. Other so-called “whole” flours contain only a certain amountof bran. There are also certain whole flours that include a portion ofthe germ. According to the present invention, whole or whole-grain flourshould be understood to mean flours that contain bran and germ and thatcomply with the standards that are applicable for being considered wholeflours.

In general, the texture and taste of white flour ensure that they aremore readily accepted on the market than whole flours; the latter,however, have greater nutrient value.

It is generally recommended that 50-60% of a person's diet consist ofcarbohydrates of plant origin. In a balanced diet, the majority of thefoods are selected from among fruits, vegetables, and cereals (wholegrain), which provide abundant sources of digestible and non-digestiblecarbohydrates, as well as vitamins and minerals. The non-digestiblecarbohydrates represent the dietary fiber. These fibers resist digestionin the human gastrointestinal tract. These fibers have a positive effecton the human hormone balance and reduce the level of estrogen in theblood, thereby reducing the risk of breast cancer. In addition, dietaryfiber helps to eliminate toxins from the intestines. Bran contains anumber of micronutrients, as well as dietary fiber, minerals, lipids,vitamins, and some substances known as “phytochemicals” that exert ananti-oxidant action on cellular metabolism.

Various attempts have been made to enhance the texture and improve thecolor of whole flours. For example, U.S. Pat. No. 7,101,580 describes atreatment for bleaching bran using peroxide.

Other techniques involve altering the composition of the whole flour byreducing the amount of bran. These flours cannot, however, be consideredwhole flours.

It should be mentioned that before 2002 there was no definition of thecomposition of a whole flour. Thus, flour manufacturers introduced theconcepts of “whole grain flour” [in English] for identifying flours thathad certain amounts of bran. Thus, many kinds of flour that were notreally whole flours were labeled as such. However, in 2002 the U.S.Department of Agriculture (USDA, to use its English initials) issuedRelease 18 of the National Nutrient Database for Standard Reference,which defined the composition that a flour had to have to be consideredwhole flour. This standard sets forth the following composition:

Nutrient Unit Value % Total fats (lipids) g 1.87 Ash g 1.60Carbohydrates g 72.57 Dietary fiber g 12.20 Protein g 13.70 Water g10.27

U.S. Pat. No. 6,372,281 dated 16 Apr. 2002 describes a procedure forpreparing a whole flour in which the bran fraction is subsequentlymilled and then mixed with the endosperm white-flour fraction. However,this procedure does not produce a whole flour as per USDA Release 18 ofthe National Nutrient Database for Standard Reference, because the germportion is removed from said flour.

U.S. Patent Applications Nos. 2005/136173, 2005/136174, and 2006/0073254describe a process for producing milled whole-grain flour. According tothis process, the wheat grain is milled, and a fine fraction thatbasically consists of endosperm and a coarse fraction that includesbran, germ, and a small amount of endosperm are obtained. The coarsefraction is subsequently milled to a size of approximately 500 micronsand is then mixed with the fine fraction. The processes described in theabove-mentioned U.S. patents have various drawbacks: firstly, millingthe bran along with the germ creates problems because these componentsof wheat have different mechanical properties. Thus, the wheat germtends to release the fats that it contains and to make the resultingflour thicker. Moreover, the lipids contained in the germ tend to breakdown and to impart to the bread the rancid odor of stale bread. Inaddition, the texture and final color of the resulting product are stillnot satisfactory, especially because of the size of the bran particle,which is larger than 500 microns.

The technical problem that is addressed by this invention basicallyinvolves milling the bran, which can be homogenized with the refinedflour and can be integrated with the germ so that a mixture cansubsequently be produced in which the above-mentioned components areincorporated at the ratio prescribed by USDA Release 18 of the NationalNutrient Database for Standard Reference. It is absolutely necessarythat it be this mixture or one very close to it for it to be possible tosay that it is WHOLE WHEAT as defined by the Standard. According to thisinvention, the composition of the whole flour includes endosperm(approximately 80%), bran (17.5%), and germ (2.5%).

SUMMARY OF THE INVENTION

This patent addresses the problem of producing a whole-wheat flour withorganoleptic properties similar to those of white wheat flour, withoutreducing the bran content.

One of the goals of the invention is therefore to produce a whole flourthat has the texture of refined flour.

Another goal of the invention is to provide a process that is analternative to conventional wheat milling.

Yet another goal of the invention is to provide a system for processingthe whole-wheat flour of this invention.

The above-mentioned goals are achieved by providing a refinedwhole-wheat flour that is produced by means of a process that consistsin bringing all of the wheat's components down to a very small size(approximately 150 microns) to provide the texture of a refined flour;this is accomplished by adding a process that is an alternative toconventional milling.

According to this invention, a stream of whole-wheat flour is providedthat basically consists of endosperm (80.0%), bran (17.5%), and germ(approx. 2.5%). The bran consists of a mixture of a stream of fine branand a stream of pulverized bran.

Now, in order to carry out the milling of the component that is the mostproblematic, i.e., the bran, it is advantageous to use a high-speedhammer mill. This ingredient is diverted from its natural flow to beprocessed by this mill; once milled, it is sent to an in-line mixerwhere it joins the germ and the refined flour.

The mixing has to be carried out in line and in a very precise manner soas to avoid altering the ratio of ingredients that produces a flour inconformity with USDA Release 18 of the National Nutrient Database forStandard Reference; the equipment used to do the mixing contains veryhigh-precision flow meters to allow only the exact amount needed of eachingredient to pass in order to carry out the remixing and finally toproduce the flour of the invention. The composition of the whole-grainflour of this invention is approximately 80.0% endosperm, approximately17.5% bran, and approximately 2.5% germ.

DESCRIPTION OF THE FIGURES

FIG. 1 shows a diagram of the process according to this invention.

FIG. 1 KEY

-   20—Supplying of wheat-   25—Fractionation of wheat grain-   28—Separation of endosperm, germ, and bran-   43—Compression-   45—Refined wheat flour-   47—Flow control-   51—Heat treatment-   55—Wheat germ-   57—Flow control-   60—Bran separation-   65—Fine wheat bran-   67—Flow control-   71—Coarse wheat bran-   73—Particle size reduction-   75—Pulverized wheat bran-   77—Flow control-   90—Refined whole-wheat flour Sacking silo-   100—Sacking

FIG. 2 shows a variant of the process of the invention.

FIG. 2 KEY

-   20—Supplying of wheat-   25—Fractionation of wheat grain-   28—Separation of endosperm, germ, and bran-   43—Compression-   45—Refined wheat flour-   47—Flow control-   51—Heat treatment-   55—Wheat germ-   57—Flow control-   60—Bran separation-   65—Fine wheat bran-   71—Coarse wheat bran-   73—Particle size reduction-   75—Pulverized wheat bran-   77—Flow control-   90—Refined whole-wheat flour Sacking silo-   100—Sacking

In accordance with the process of this invention, the following stepsare included:

1. Conditioning of the wheat grain;

2. Fractionation of the wheat grain;3. Separation and distribution of the endosperm, bran, and germ;4. Milling of the endosperm;5. Treatment of the germ;6. Treatment of the bran, which includes:

6.1. Separation of the fine bran;

6.2. Pulverization of the coarse bran;

7. Mixing;

8. Sacking and labeling;9. Storage of the final product.

Below the steps are described with reference to the Figures.

1. Conditioning of the Wheat Grain

Wheat conditioning 20 consists in supplying grains of wheat underconditions that are suitable for milling. A variety of techniques areknown in the state of the art. Conditioning includes a step where thewheat is cleaned in order to remove stones and sand mixed in with thewheat; sieve separators are generally used for this purpose. A certainamount of moisture is then added to the grain in order to harden thebran and make it easier to separate during milling.

2. Fractionation of the Wheat Grain

The conditioned whole-wheat grain is fed to a number of titration banks25 to be fractionated. This fractionation produces fine particles thatbasically consist of endosperm and coarse particles that are composedmainly of germ and bran.

3. Separation and Distribution of the Endosperm, Bran, and Germ

The separation 28 of the coarse and fine milled particles of endosperm,bran, and germ is done using separation equipment, e.g., one or moresifters, thereby producing a stream of refined flour (endosperm) with avery fine grain size range (150-180 microns), a stream of bran in wideropenings in different grain size ranges, and a stream of germ in theform of small flakes, with a particle size of approximately 700-850microns.

The streams of bran, germ, and endosperm that are separated at step 28are distributed at step 30 in order to process each component. To do so,a control valve is used that is operationally connected to the sifter(s)in order to feed the streams to the different component treatment stepsin the necessary quantities as directed by the pulverization systemcontroller.

4. Endosperm Compression

The endosperm is delivered to a subsequent compression step 43 tostandardize the particle size at around 150-180 microns, where theparticles are collected in a refined-flour container 45.

5. Treatment of the Germ

The germ is delivered to a step 51 to be heat-treated in aheat-treatment unit in order for the lipids or fats contained in thegerm to be deactivated so as to reduce the reactivity of the lipidscontained in the germ. This ensures that the final product that isproduced with the wheat flour of this invention has an improved shelflife.

The purpose of the heat treatment is to prevent the lipid oxidationreactions that lead to the formation of volatile and non-volatilechemicals that impart odors and tastes (peroxides, aldehydes, alcohols,and ketones) that are characteristic of rancidity. These reactions arepromoted by enzymes that are present in the bran; the heat treatmentdeactivates or destroys these lipolytic enzymes.

According to this invention, the wheat germ has a particle diameter ofapproximately 750-850 microns and does not require an additional millingstep. An additional milling step can, however, be included in order tohomogenize the germ particle size. Finally, the germ is collected in thewheat germ container 57.

6. Treatment of the Bran

According to this invention, the treatment of the bran consists of abran separation step for producing a stream of fine bran particles and astream of coarse bran particles, plus a step where the coarse branparticles are milled, optionally followed by reintegration of the two.

6.1. Separation of the Fine Bran

The bran that is obtained from the grain fractionation step 25 has aparticle diameter distribution of between 200 and 2000 microns. The branthat is separated at step 28 is distributed by step 30 to a branseparation step 60. The purpose of the bran separation step is toseparate the fine bran particles measuring around 200 microns. The fineparticles are sent to a fine bran container 65. The remaining particles(coarse bran particles) are sent to a size-reduction or pulverizationstep.

6.2. Pulverization of the Coarse Bran

The portion of coarse bran that is produced in bran separation step 60is stored in a container 71 and is then subjected to a pulverizationprocess 73. The purpose of this pulverization step is to ensure a meanparticle size of approximately 180 microns. The pulverized bran is thensent through a filter 74, preferably a sleeve filter, to a pulverizedbran container 75.

7. Metering, Mixing, and Shipping of the Components

According to the process of this invention, the following are obtained:

a) endosperm, with a particle diameter of approximately 150-180 microns,whereby the particles are contained in container 45;b) germ, with a particle diameter of approximately 700-850 microns,whereby the particles are contained in container 55;c) fine bran, with a particle diameter of approximately 200 microns,whereby the particles are contained in container 65, andd) pulverized bran, with a particle diameter of approximately 180microns, whereby the particles are contained in container 75.

These components are then mixed to produce the flour as per USDA Release18 of the National Nutrient Database for Standard Reference.

To accomplish this, the above-mentioned components, endosperm 45, bran65, 75 and germ 55 are prepared in hoppers before they are mixed.

First, the streams of bran, germ, and endosperm pass throughhigh-precision flow meters. As in FIG. 1, the meters 47, 57, 67, and 77for endosperm, germ, fine bran, and pulverized bran, respectively, areshown whose purpose is to ensure the ideal relative ratio of thesecomponents, and the components then are sent to the mixer 80 to bemixed.

In accordance with the scheme of the invention illustrated in FIG. 2,the fine-bran and pulverized-bran lines can be combined to form a singlebran component with a particle size of 80-200 microns, so that only asingle flow controller 77 is used.

According to this invention, the composition of the nutrients of theflour as per USDA Release 18 of the National Nutrient Database forStandard Reference is achieved by combining approximately 80.0%endosperm, approximately 17.5% bran, and approximately 2.5% germ.

The controller is linked to a control center and is connected tocontrollers 47, 57, 67, and/or 77 by means of remote or wirelesscommunication. The control center can be operated manually or canautomatically make the partial volume adjustments needed to produce therequired formulation.

The above-mentioned milled products arrive at the mixer, where they areincorporated in a ratio that is suitable for being homogenized and forproducing the final product. The mixer is preferably an in-line mixer.

The endosperm supplies the carbohydrate component, the bran suppliesmost of the dietary fiber and ash (or minerals), while the germ suppliesthe bulk of the proteins and vitamins. The proportion of each componentdepends on the variety and size of the wheat used, while the totalquantities of endosperm, germ, fine bran, and pulverized bran arevariable, but, owing to the flow controllers 47, 57, 67, and 77, thecomposition of the resulting flour is always the same, i.e.,approximately 80.0% endosperm, approximately 17.5% bran, andapproximately 2.5% germ; this is the same as the natural composition ofwheat grain.

Thus, this invention makes it possible to ensure the continuousproduction of whole-wheat flour with a uniform composition, regardlessof the portions of wheat used and the variations in the amounts ofendosperm, germ, and bran in the grains that are used.

According to the FDA Code of Federal Regulations, in order for a flourto be considered “refined”, at least 90% of the flour must pass througha US std 70 mesh (212 microns). The flour of this invention complieswith this standard.

According to this invention, every grain of wheat is used, and productwastage is minimal. However, as will be obvious to one skilled in theart, it is possible to add endosperm, germ, fine bran, and pulverizedbran from a different source when the grain that is used does notprovide the quantities needed to achieve the ratio of componentsestablished by USDA Release 18 of the National Nutrient Database forStandard Reference.

8. Sacking and Labeling

The product is optionally but preferably stored and packaged usingconventional packaging equipment 90. Preferably, 25-kg two-plypolyethylene-lined Kraft-paper sacks are used. Likewise, a label isoptionally but preferably affixed to the sack with this equipment. Thelabel preferably indicates the production lot, bar code, and expirationdate.

9. Storage and Distribution

In the last optional but preferred step, the final product is stored inconventional warehousing 100 from where it is distributed forconsumption.

The whole-wheat flour of this invention contains 71.00-73.00%carbohydrates, 1.50-2.50% fat, 1.40-1.60% ash, 11.60-12.20% fiber,10.0-13.0% moisture, and 13.0-14.0% protein, so that it fully complieswith USDA Release 18 of the National Nutrient Database for StandardReference and therefore constitutes a whole-grain or whole flour.

To obtain a low color tone in the flour, it is necessary to work with avariety of white flour since it has little coloration compared totypical red wheats.

The color of the whole-grain flour of this invention is defined in termsof its luminosity (L), reds (a+), and yellows (b+), as indicated by thefollowing table:

L a+ b+ 84-86 1-1.5 21-23

It is accepted that a white flour has a luminosity value L of 90-92, a+values of 0.5-1.0, and b+ values of 10-12.

The whole flour of the invention combines the nutritional benefits ofwhole grain with the process and quality benefits of products made withrefined white flour. The applicant has developed a revolutionary whitewhole flour that offers the best of both worlds, taste, texture, andnutrition. Using an exclusive milling process, we process a variety ofwhite wheat that makes it possible to produce a flour that retains alight taste, as well as the color and texture of conventional refinedflour. Likewise, the flour of the invention retains the nutritionaladvantages of a whole flour: a higher concentration of phytonutrients, alower concentration of starch, and four-five times higher levels ofnutrients, including minerals, B complex vitamins, and dietary fiberthan those found in refined flours.

According to the process of the invention, it is possible to produce onesoft-wheat flour and another flour with hard wheat; this allows us touse the flour in baked products such as bread, pasta, pizza dough,tortillas, cereal, biscuits, cakes, cocktail canapés, waffles, etc.

The benefits of this flour include:

Preventing colon cancer;

Preventing cardiovascular problems;

Reducing the glycemic index;

Promoting weight loss;

Regulating metabolism.

The following table shows the nutritional value of the flour of theinvention.

Nutritional Information Amount per Ration Energy Content 334 kcal Sizeof Ration: 100 mg Total fat: 1.95 g Total folates: 42.0 mg Consistingof: Folic acid: 0.00 mg Saturated fat: 0.332 g Niacin (vitamin B3): 6.5mg Monounsaturated fat: 0.243 g Vitamin B1: 0.42 mg Polyunsaturated fat:0.781 g Vitamin B2: 0.19 mg Cholesterol 0.00 mg Iron 3.76 mg Sodium: 5.0mg Vitamin E: 0.78 mg Carbohydrates: 70.5 g Zinc: 2.871 mg Including:Calcium: 33 mg Dietary fiber: 11.6 g Vitamin B6: 0.32 mg Protein: 13.0 g

The entire disclosure of all applications, patents and publications,cited above are hereby incorporated by reference in their entirety,including Mexican priority application MX/a/2007/000143, filed on Dec.20, 2006.

Without further elaboration, it is believed that one skilled in the artcan, using the preceding description, utilize the present invention toits fullest extent. Various modifications will be obvious to one skilledin the art; said modifications should be considered to be includedwithin the scope of the protection contained in the following claims.

What is claimed is:
 1. A method for obtaining a refined wheat flour,which comprises the steps of: (a) supplying a quantity of conditionedwheat grain; (b) fractionating the wheat grain to obtain endosperm,bran, and germ; (c) separating and distributing the endosperm, bran, andgerm to allow them to be treated; (d) milling the endosperm that isobtained in step (c) in order to homogenize the particle size toapproximately 150-180 microns; (e) treating the germ in order to reducethe reactivity of the lipids contained therein; (f) treating the branobtained in step (c) by: (i) separating the stream of bran coming fromstep (c) in order to produce a fine bran and a coarse bran, and (ii)milling the coarse bran from step (i) in order to obtain a pulverizedbran with a particle diameter of approximately 180 microns; (g) mixingthe endosperm from step (d), the germ from step (e), the fine bran fromstep (f-i), and the pulverized bran from step (f-ii) in order to obtaina whitish whole-wheat flour that consists of approximately 80.0%endosperm, approximately 17.5% bran, and approximately 2.5% germ.
 2. Amethod in accordance with claim 1, wherein the refined wheat flourobtained is whitish, having an L value which is a) greater than wholewheat flour produced by milling the endosperm together with theunbleached bran and b) less than conventional bleached white flour.
 3. Amethod in accordance with claim 2, wherein the whitish refined wheatflour obtained has an L value on the Hunter scale, Illuminant D65, whichis greater than 80 and less than
 93. 4. A method in accordance withclaim 3, wherein the whitish color is measured using a Minolta CR310Chroma meter with a CRA33e glass light protection tube.
 5. A method inaccordance with claim 2, wherein treating the germ in order to reducethe reactivity of the lipids contained therein comprises heating thegerm.
 6. A method in accordance with claim 2, wherein mixing theendosperm from step (d), the germ from step (e), the fine bran from step(f-i), and the pulverized bran from step (f-ii) to obtain a whitishwhole-wheat flour is performed in a measurable and controlled mannerwith high-precision flow meters.
 7. A method in accordance with claim 2,wherein the wheat grain that is supplied consists of white wheat.
 8. Amethod in accordance with claim 2, wherein the process is continuous. 9.The method in accordance with claim 2, wherein mixing the endosperm fromstep (d), the germ from step (e), the fine bran from step (f-i), and thepulverized bran from step (f-ii) to obtain a whitish whole-wheat flouris performed in an in-line mixer wherein the endosperm, the germ, thefine bran, and the pulverized bran are run through individualhigh-precision flow meters, whereby these flow meters are operationallyconnected to a flow controller, before the ingredients are mixed in anin-line mixer.
 10. The method in accordance with claim 2, wherein thefine bran and pulverized bran are combined to form a single stream ofbran before reaching the mixing step.
 11. A whitish whole-wheat flourthat is obtained by the process of any of claims 1-10, whereby saidflour contains: a) approximately 80.0% milled endosperm, with a particlediameter of approximately 150-180 microns; b) approximately 2.5% treatedgerm, with a particle diameter of approximately 700-850 microns; and c)approximately 17.5% bran, with a particle diameter of 180-200 microns.12. A whitish wheat flour in accordance with claim 11, wherein thewhitish whole-wheat flour has a carbohydrate content of 71.00-73.00%, afat content of 1.50-2.50%, an ash content of 1.40-1.60%, a fiber contentof 11.60-12.20%, a moisture content of 10.0-13.0%, and a protein contentof 13.0-14.0%.
 13. The whitish whole-wheat flour of claim 11, whereinthe bran contains: i) a fine bran with a particle diameter ofapproximately 200 microns; and ii) a pulverized bran with a particlediameter of approximately 180 microns.
 14. The whitish whole-wheat flourin accordance with claim 11, which has a color that is defined by aluminosity value L of 84-86, a+ values of 1-2.0, and b+ values of 6-10,based on the Hunter scale using an Illuminant D65.
 15. A baked productbased on a whitish whole-grain wheat flour that is obtained by theprocess of any of claims 1-10, wherein said product contains acombination of: a) approximately 80.0% milled endosperm, with a particlediameter of approximately 150-180 microns; b) approximately 2.5% treatedgerm, with a particle diameter of approximately 700-850 microns; and c)approximately 17.5% bran, with a particle diameter of 180-200 microns.16. A baked product in accordance with claim 15, wherein the bakedproduct is selected from among bread, pasta, pizza dough, tortillas,cereal, biscuits, cakes, cocktail canapés, and waffles.
 17. A method ofusing a whitish whole-grain wheat flour that is obtained by the processof any of claims 1-10, and contains a combination of: a) Approximately80.0% milled endosperm, with a particle diameter of approximately150-180 microns; b) Approximately 2.5% treated germ, with a particlediameter of approximately 700-850 microns; and c) Approximately 17.5%bran, with a particle diameter of 180-200 microns; in the making ofwhole-grain baked products, said method comprising forming a dough withsaid whitish whole grain wheat flour for a food product.
 18. A method inaccordance with claim 17, wherein the food product is bread, pasta,pizza dough, tortillas, cereal, biscuits, cakes, cocktail canapés, orwaffles.
 19. A system for making a whitish whole-grain wheat flour,which comprises: a wheat conditioner (a), a conditioned-wheat supplydevice (b) operatively connected to wheat conditioner (a) to receiveconditioned wheat, a plurality of wheat-grain titration tanks (c) eachoperatively connected to the conditioned wheat supply device (b) so asto receive conditioned wheat therefrom, said wheat grain titration tanksadapted to fractionate the endosperm, bran, and germ of the conditionedwheat into fine particles, one or more sifters (d), each operativelyconnected to a grain titration tank (c) to receive the fractionatedendosperm there from, bran, and germ, wherein each sifter is adapted toseparate the fractionated endosperm, bran, and germ; and each sifter isalso operationally connected to a control valve (e) for transporting theseparated endosperm, bran, and germ; an endosperm compressor (f)operatively connected to the control valve (e) to receive endospermtherefore, wherein said endosperm compressor is adapted to homogenizethe particle size of the endosperm obtained from the sifter(s) (d) toapproximately 150-180 microns; a heat-treatment unit (g) operativelyconnected to the control valve (e) to receive germ therefrom, whereinsaid heat treatment unit is adapted to treat the germ to reduce thereactivity of the lipids contained in the germ; a bran sieve (h)operatively connected to the control valve (e) to receive brantherefrom, wherein said bran sieve is adapted to separate the bran intofine bran with a particle size of less than 200 microns; and coarse branwith a particle size of greater than 200 microns; a high-speed hammermill (i) operatively connected to the bran sieve (h) to receive coarsebran therefrom which has been separated with said bran sieve, whereinsaid high speed hammer mill is adapted to pulverized bran to a particlesize of approximately 180 microns; an in-line mixer (j) adapted toreceive and mix, the homogenized endosperm from endosperm compressor (f)the deactivated germ from the heat treatment unit (g), the fine branfrom bran sieve (h) and pulverized bran from hammer mill (i), to formwheat flour.